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YIELD 4 SERVINGS AS MAIN
PREP TIME 10 MINUTES
COOKING TIME 15-30 MINUTES
INGREDIENTS
SmoCooker 11
Copyright © 2016 Gourmia. All Rights Reserved.
2 POUND BONEIN RIBEYE ROAST
2 TEASPOONS KOSHER SALT
1 TEASPOON FRESH CRACKED BLACK PEPPER
12 OUNCES WATER
¼ TEASPOON SEA SALT, FOR GARNISH
Season all sides of the roast with salt and pepper. Heat a heavy
skillet over high heat. Once the skillet is hot lay the roast in the pan
and brown each side well, about 3 minutes per side. Pour the water
into the bottom of the cooking pot. Fill the charring cup with
soaked wood chips and cover with the lid. Add the first cooking
rack and place the roast bone side down onto the rack.
To smoke ribeye, plug in the machine, then place the lid on the
smoker and slide the locking lever to the left to lock it into place.
Turn the pressure regulator knob to PRESSURE. Press the ‘Smoke’
button until the display reads ‘Cold’, then press the ‘+’ button once
so the display reads ‘Hot’. Press the ‘Smoke’ button again and the
display will flash ‘:00’. Press the ‘+’ button and set the time
according to your preferred level of doneness - 10 minutes for
medium-rare, 15 minutes for medium, 20 minutes for medium-well,
and 25 minutes for well-done and press the ‘Start/Stop’ button to
begin cooking. Once the timer goes o, turn the pressure knob to
STEAM and allow the machine to vent until the pressure is fully
released, then press the ‘Start/Stop’ button. Slide the locking lever
to the right to unlock the machine, and transfer the roast to a
cutting board using tongs. Tent loosely with foil and allow the roast
to rest for 15 minutes before slicing and serving. Garnish slices
with flakes of sea salt.